posted by tgobbi 11-30-102 5:54 AM
Atole is a hot beverage made with ground corn, or masa. It is prepare with milk or water, sweetened with refined sugar or piloncillo (semi-processed brown sugar sold in cones) and flavored with cinnamon, fruit, almonds or chocolate. It is served with breakfast, dinner or as a snack, and is always served with the traditional King's Cake (Rosca de Reyes). Atole has the consistency of heavy cream.
3 cups water
1/2 pound fest corn masa dough or masa prepared from masa harina (1 cup)
5 cups milk
2 Tbsp. cornstarch
2 orange leaves (optional)
3 cinnamon sticks, each 4 inches long
1 1/2 cups sugar, or to taste
Dissolve the masa dough in 1 cup water. Strain the mixture through cheesecloth and transfer to a medium saucepan. Cook about 15 minutes. Add remaining water, milk, cornstarch, orange leaves and cinnamon and cook, stirring regularly with a wooden spoon, till thick, about 30 minutes.
When the mixture has thickened, remove from heat and add sugar. Return to heat to melt sugar and cook until the atole is the consistency of heavy cream. If too thick, add milk to achieve preferred consistency. Remove orange leaves and cinnamon stick and serve hot in clay mugs. If desired, add fresh fruit just before serving.
Recipe courtesy of Gayle Watkins
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